Why do that?
- Marcella Hazan’s white bean soup is finished in about 15 minutes and only uses five ingredients.
- It shows the pure taste of beans – no heavy spice, only garlic, oil and parsley.
- The recipe creates smooth and chunky textures by pulsating half of the beans.
When I was a baby recipe developer who worked in the Food52 test kitchen Essential of classic Italian cuisineFor a photo shoot. Armed with the trust of a recent school graduate and ready to impress, tightened my apron and made the soup. I was finished 15 minutes later. Wait, that’s it? I have to have missed a step …
I hadn’t missed anything. It has only five ingredients: olive oil, garlic, beans, broth and parsley. The soup only cooks for 10 minutes. Although it sounds too easy to be good, it tastes better than most bean soup recipes that ask for more ingredients and steps.
I discovered many of my recipes through work and this soup is one of my favorites.
Simply recipes / Myo Quinn
How I make Marcella Hazan’s white bean soup
The recipe begins with a key step that cannot be skipped: add Half a cup of olive oil (Don’t save!) And chopped garlic in a medium -sized pot and cook until the garlic is fragrant and brownish. This only takes about a minute, but it gives the oil an intense taste and is the reason why the soup can cook for such a short time and yet tastes better than most recipes that take much longer.
Marcella demands a teaspoon of chopped garlic Micropan Grater.
Simply recipes / Myo Quinn
Stir three 16 -unzen cans from drained and washed white beans such as Cannellini, large northern beans or naval beans. Beans that you cook yourself (more on this below) would obviously taste better, but I never feel bad in using canned goods – it enables spontaneity and lightness that makes it lovable and so useful.
I skip salt when I use beans in canned food, but add a pinch for homemade and a few cracks black pepper.
Sink the heat, cover the pot and simmer for about five minutes. They give the beans the opportunity to sunbathe in the garlic oil.
Add a cup of chicken or beef broth and then glue a immersion directly into the pot for three fast Impulses, make sure that the blade is completely immersed so that they do not burn themselves with flying soup. (Marcella has 1/2 cup of beans transferred to a food mill with the broth. Use this or a mixer.) Some of the beans become smooth and create a half -creamy soup. An ingredient, two textures.
Simply recipes / Myo Quinn
Simmer for five minutes, exceed with a chopped parsley and add more salt and pepper for the taste. In almost short time, more than 15 minutes-you have soup made with full taste, warm and soothing.
Marcella said: “If you really love beans, everything you really want in a bean soup is bean. Why do something else deal with something else?” This recipe provides beans with intelligent, simple cooking techniques.
Simply recipes / Myo Quinn
A white bean, named after Marcella Hazan
Marcella died in 2013, but her legacy lives through her cookbooks and recipes – and Cannellini beans that are named after her: Marcella Bean.
Steve Sando, founder and CEO of Rancho GordoExtended the heirlooms Italian beans as a homage to them. It has a nice background story that you can read Here. They were warned, it is a tear jerk.
For a year I bought every bean lover in my life a pound of Marcella beans for Christmas. To this day, I am reminded of the gift recipients and how life -changing it was to taste really Great beans – for some for the first time.
Buy it: Marcella Bean
